You will need:
- 4 large sweet potatoes, peeled and diced
- 6 medium carrots, diced
- 1/2 cup chopped pecans
- 1/2 cup orange juice
- 1/4 cup butter, melted
- 1 large egg
- 3 tablespoons packed dark brown sugar
- 2 tablespoons bourbon
- 1/8 teaspoon ground nutmeg
- salt and pepper, to taste
Step 1:
In a large pot, add the carrots and potatoes, with enough water to cover them.
Step 2:
Bring to a boil; lower heat to low, cover and simmer for about 30 minutes (or until the vegetables are tender).
Step 3:
Drain the vegetables, then transfer them to a large mixing bowl.
Step 4:
Mash the vegetables with a potato masher (don’t use a food processor) until almost a puree.
Step 5:
Add in the egg, orange juice, butter, brown sugar, bourbon, nutmeg, and salt & pepper to taste; stir until well blended.
Step 6:
Stir in the chopped pecans; scape the mixture into a greased 2 1/2-quart casserole.
Step 7:
Bake in a 350 degrees F oven for about 30 minutes (or until just slightly browned).
Nutritional information for one serving:
Calories: 174
Calories from fat: 82
Total fat: 9.2g
Cholesterol: 33mg
Total carbs: 20.1g
Fiber: 3.1g
Protein: 2.4g
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